Doughnut, cake type, plain
Common food
Photo: Wikipedia
A dense, moist, cake-like doughnut with a tender, slightly crumbly interior and a simple, sweet, eggy flavor. Unlike its airy yeast-raised cousin, it's leavened with baking powder, giving it a satisfying, substantial bite. At 434 kcal per 100g, it's a calorie-dense treat, with nearly half its energy coming from fat.
Calorie split: 5% protein · 43% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore its simple, nostalgic sweetness and the satisfying contrast between its slightly crisp exterior and soft, cakey center. It's a versatile base for countless glazes, fillings, and toppings, from classic powdered sugar to rich chocolate frosting.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To mitigate this, pair it with a source of protein (like a handful of nuts) or healthy fat (like a dollop of Greek yogurt) to slow digestion, and practice strict portion control by sharing or saving half for later.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains some protein from eggs and flour
- Provides small amounts of iron and B vitamins from enriched flour
- A familiar, comforting treat in many cultures
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The cake doughnut's signature 'old-fashioned' cracked edge isn't just for looks—it's created when the dough is cut with a specific tool, causing the surface to split and crisp up beautifully during frying.
Full nutrition (USDA data · scales with serving)
| Water | 20.8 g |
| Energy | 434 kcal |
| Protein | 5.3 g |
| Total lipid (fat) | 24.9 g |
| Carbohydrate, by difference | 47.1 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 18.1 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 260 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 477 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 10.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 92.0 ug |
| Folic acid | 76.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 145 ug |
| Choline, total | 37.3 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 19.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 9.4 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 8.5 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 8.4 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.6 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 10.0 mg |
Amino acid profile (per 100g)
Estimated from Doughnuts, yeast-leavened, with creme filling — USDA does not publish this profile for Doughnut.
| Tryptophan | 0.08 g |
| Threonine | 0.21 g |
| Isoleucine | 0.27 g |
| Leucine | 0.48 g |
| Lysine | 0.24 g |
| Methionine | 0.12 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.31 g |
| Tyrosine | 0.20 g |
| Valine | 0.30 g |
| Arginine | 0.27 g |
| Histidine | 0.15 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.22 g |
| Proline | 0.63 g |
| Serine | 0.33 g |
FAQ
What's the main difference between a cake doughnut and a yeast doughnut?
A cake doughnut is leavened with baking powder, resulting in a denser, more crumbly, muffin-like texture. A yeast doughnut uses yeast for a lighter, airier, chewier, and more bread-like interior.
Why are cake doughnuts often denser than yeast doughnuts?
The chemical leavening (baking powder) in cake doughnuts creates a tighter crumb structure. They are also typically mixed like a cake batter, which develops less gluten than the kneaded dough used for yeast doughnuts.
Can I make a cake doughnut at home without a deep fryer?
Yes, you can bake them in a doughnut pan for a lower-fat version, though they will lack the classic fried crispness. Alternatively, you can use a heavy-bottomed pot with a thermometer to maintain a consistent oil temperature for frying.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.34 kcal/g · 5% calories from protein · 1.7 g fiber · 18.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.